Mushroom Bourguignon

A new tradition I have come across is exploring cuisines from around the world. I am delighted to have a friend, thrilled of the idea, and we have been enjoying many new dishes to excite our vegetarian, gluten-free, dairy-free, and no added sugar palates. This one is a new find. Upon our first bite, our eyes widened in joy. Well done, well done! I hope you enjoy this dish from France.
Recipe by:
Andrea Vallario, RN, RYT, Nutritional IV Therapy

Ingredients

24oz potatoes, white, red, multicolor, skins included, cubed
1 Tbsp coconut oil
12-16oz cremini or white button mushrooms, sliced
6oz shiitake mushrooms, sliced
3 tsp dried thyme (divided)
1 tsp dried sage
1/4 cup gluten-free baking powder
2 Tbsp coconut oil
1 large carrot with skin (if organic) sliced
2 shallots, or 1 large vidalia/white onion, diced
3 stalks celery, sliced
3-4 cloves garlic minced
1/2 cup brandy, or red wine
2 heaping Tbsp tomato paste
2c vegetable stock/broth
2 Tbsp gluten free tamari
salt/black pepper to taste
1 Tbsp vegan butter (butter or Ghee if not vegan)
fresh cilantro, or parsley, chopped, stems removed, to garnish

Instructions

How to Prepare:

Add potatoes to a pot of boiling water and cook until just soft. Then drain excess water and keep to the side.
Heat 1 Tbsp coconut oil over medium heat in a pan large enough for the potatoes. Cook an additional 5-10 minutes or until lightly browned. Set aside.
In a large bowl, place the crimini/white mushrooms along with thyme 2tsp thyme, sage, salt, pepper, gluten-free flour. Mix well to coat the mushrooms, keeping the excess dry flour at the bottom as it will contribute to the gravy.
Heat 1 Tbsp coconut oil in a wok or large saucepan. Add the mushroom mix along with the remaining flour and stir frequently over medium heat until mushrooms brown. -Scrape the bottom of the pan if the flour/mushrooms stick, but it’s okay if some remains as this will add to the final roux. Once cooked, remove from the pan and set aside.
Heat another 1Tbl coconut oil in the same pan. Add the onions, celery, and carrots. Season with salt/pepper to taste and saute until onions are translucent and veggies begin to soften. (I enjoyed having the celery slightly crunchy as this added to the mix of textures in the meal)
As the remaining 1 tsp thyme, garlic and saute another 2 minutes. Add the brandy or red wine and let the alcohol cook off. When most of the moisture has evaporated, add the tomato paste and mix well.
Add the vegetable stock/broth and the tamari. Stir well to mix. Add the mushroom mixture that you set aside.
Bring the stew to a boil, and add more vegetable stock or water if the stew seems too thick. Just before the meal is ready to come off the stove, add and stir in the vegan butter.
Serve over potatoes and garnish with fresh cilantro/parsley.

Adapted from HolyCowVegan: holycowvegan.net/vegan-mushroom-bourguignon